Little Debbie Fudge Rounds

For the cakes:
1/2 cup plus 2 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
6 tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the filling:
1/2 cup unsalted butter, softened
1/2 teaspoon vanilla extract
2 tablespoons cocoa powder
pinch of salt
1 1/2 cups powdered sugar
1-2 tablespoons heavy cream (or milk)
For the chocolate drizzle:
1/4 cup semisweet chocolate chips
1/2 teaspoon canola oil

To make the cakes:
Preheat oven to 350F. Line a baking sheet with parchment paper.
In the bowl of a mixer fitted with a paddle attachment, cream together butt and sugar until light in color and fluffy.
Add the egg and vanilla; mix well.
In a separate bowl, sift together the flour, cocoa powder, baking soda and salt.
Add the dry ingredients to the butter mixture and beat just until combined.
Scoop rounded pingpong ball-sized balls of batter onto the prepared baking sheet.
Bake for 9-11 minutes, until the centers no longer look wet.
Let cool on baking sheet for a minute or 2 and then transfer to a wire rack to cool completely.
Repeat with remaining batter.
To make the filling:
In a clean bowl, cream the butter until light and fluffy.
Add the vanilla and mix well.
Sift the cocoa powder and powdered sugar together;
add to the butter in small batches and beat until all the sugar is incorporated.
Add heavy cream 1 tablespoon at a time until your filling reaches desired consistency.
When cakes are cool, spread a bit of the filling on half of them and then top with another cake.
To make chocolate drizzle:
Microwave the chocolate and oil in 20 second bursts, stirring between each one,
until the chocolate is melted. Drizzle over each cake.
Let sit until chocolate is set.